Keyword: homemade tarts, mini tart shells, tart shells
Servings: 22
Calories: 65kcal
Author: Hani
Ingredients
TART SHELLS COOKIE DOUGH
3cupsAll-purpose flour (430 grams)
1/8tspsalt
1 1/4cuppowdered sugar (160 grams)
3egg yolks(or use 1 large egg and1 teaspoon milk)
2tspvanilla bean paste or vanilla extract
2sticks unsalted butter, at room temperature(226 grams)room temperature butter
Instructions
Tart Shell Dough Recipe
Sift flour(3 cups/430 grams) and salt(1 /8tsp). Set aside.
In the mixer fitted with a petal attachment beat unsalted, room temperature butter (2 sticks, 226 grams) and powdered sugar (1 cup and 1/4 cup) until smooth. In a small dish whisk together egg yolks (3 egg yolks) and vanilla bean paste or vanilla extract (2 tsp). Gradually beat egg yolk mixture into the creamed butter. Scrape the bowl few times as needed.
On the low speed, gradually add flour mixture to butter mixture. Mix until it starts to come together. If the dough is too crumbly, add 1tsp milk. Do not overwork the dough. Invert the dough onto a clean work surface or into a large bowl and gather dough together with your hands into a ball. Then form the dough into a disk, wrap it in the foil and chill for 1 to 2 hours
Shape and Bake Mini Tart Shells
Preheat oven to 350F.
Place mini tart shell molds onto a baking sheet. Spray with a no-stick spray, set aside.
Take out the chilled dough, and cut it in half. Let it soften for 5 minutes. Roll it out between 2 sheets of parchment or use Dough EZ Mat. Roll it out using 1/8-inch thick.
Cut out as many rounds as you can. Gather scraps and re-roll. Shape the tarts as shown in the picture tutorial/video. Use a fork to prick the bottom of the shells. Chill unbaked tarts for 15 minutes. Bake at 350F for 12-14 minutes until golden around the edges.TIP: My mini tart molds are about 3 inches across at the opening. I used a 3.5-inch cutter to cut out my rounds.
Let cool for 10-15 minutes before removing tarts from the molds. Turn the mold upside down and tap it firmly onto your work surface to release the shell.
Let the tarts cool before filling.
Notes
CAN I FREEZE MINI TART SHELLS DOUGH? Wrap the dough well in a food wrap and freeze in a ziploc bag for up to 3 months.
CAN BAKED TARTS BE FROZEN FOR LATER? Absolutely. Freeze baked tarts in a container, not in a Ziploc bag. As a matter of fact, I always have some in the freezer. They saved many dinner parties. They defrost quickly and can be filled with whipped cream, fruit, custard, ganache, etc.
DO I HAVE TO USE 3 EGG YOLKS? I like using three egg yolks as it produces tender dough. However, if you don't have three egg yolks, you can use one whole large egg, and in case the dough is too crumbly, you can add 1 tsp of milk.